Quantity
Use 2gr of tea per 150ml of water.
Temperature
For the optimum infusion use 85°C <185°F> water.
If you like milk, use water at 100°C <212°F>
Brew Time
Infuse for 1 – 3 minutes, tasting regularly.
Enjoy
Sip hot or top with ice for iced tea
This tea is very exceptional. The French take the ritual of drinking tea and raise it to an art form with their natural sense of flair and sophistication. French Blend is a favourite all throughout France, from the charming tea salons that can be found in every neighbourhood of Paris to the tea served at the outdoor cafés tucked away in the hills of Provence. Tea’s zenith, if you will.
The Assam gives this tea a luxurious, luxurious feel, like a brocade from Versailles, while the Nilgiris and Ceylon give it a spicy, lively flavour. There is the delicate aroma of jasmine, so widely used in Parisian fragrances, which originates in China, and the Kenyan offering of romance and mystery with wonderful golden colour notes. Tea blended with rose petals and lavender from Provence, befitting the Latin Quarter on the Seine.
Tea replaced wine as France’s societal drink of choice at the conclusion of Louis XIV’s reign. The elite would get together for tea and heated discussion of the day’s events. In 1706, Princess Palatine made the observation that tea was preferable for Catholic priests than Protestant ministers because of its ability to keep its drinkers pure.
The French painters Chardin and Boucher depicted teatime and the ritual of making and drinking tea as elaborate still lives in their paintings. High teas held in luxurious settings. They documented luscious women lounging at tea tables adorned with silver and lace or enjoying tea in the privacy of their boudoirs. Barthelemy’s “Le A l’Anglais,” completed in 1776, is one of the more elaborate depictions of a teapot. A more in-depth explanation of the
Artwork of Mozart playing the harpsichord for the aristocracy of Prince de Conti’s Paris salon.
The ‘une pastry’ that traditionally accompanies a cup of French tea is what sets it apart. Renowned pastry maker Careme (1783-1833) once deemed a dessert to be on par with the finest works of architecture. To accompany our French tea, we often munch on a buttery croissant, ‘pain au chocolate,’ or ‘le muffin,’ and a fruit confiture.
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